Asparagus And Carrot Slaw Recipes

EASY ROASTED ASPARAGUS AND CARROTS

Steps:

• Preheat the oven to 400 degrees F. Line a baking pan with foil then spray with cooking oil for easy clean-up, or spray a baking pan with cooking spray.
• Rinse the asparagus and cut of about 2 inches of the bottom ends. Add the asparagus to half of the pan and carrots to the other half, making sure not to overlap them. Drizzle with the oil and sprinkle with salt, pepper, and garlic powder. Using your hands, mix it coat, not mixing the carrots and asparagus together and still keeping them apart so they do not overlap. Bake for 10 minutes, flip over and bake an additional 5-10 minutes, if needed. This is depending on how thick the asparagus are. Garnish with nutritional yeast and lemon and season to taste with additional salt if needed.

ROASTED ASPARAGUS AND CARROTS

Steps:

• Preheat oven to 400 degrees. Divide vegetables between 2 rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes.

CARROT SLAW

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.

ASPARAGUS AND CARROT SLAW

Steps:

• Toss carrots and asparagus with mint, onion, oil, lemon juice, and salt.

ASIAN-STYLE ASPARAGUS COLE SLAW

Steps:

• Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
• Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
• Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
• Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.

LEMON ASPARAGUS AND CARROTS

Steps:

• Sodium Wash, trim, and peel small carrots.
• Place carrots in a steamer basket above boiling water.
• Cover and steam about 15 minutes or till crisp- tender.
• Rinse carrots in cold water; drain.
• Meanwhile, cook frozen asparagus spears according to package.
• Rinse asparagus in cold water; drain.
• Cover and chill drained carrots and asparagus.
• To serve, arrange carrots and asparagus on a platter.
• Sprinkle with a little lemon juice and lemon pepper.